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Keto Caramel Pecan Clusters – A Sweet Low-Carb Treat

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Pecans: 2 cups pecan halves, lightly toasted
  • Unsalted butter: 6 tablespoons (or coconut oil for dairy-free)
  • Heavy cream: 1/2 cup (or full-fat coconut cream for dairy-free)
  • Brown sugar substitute: 1/2 cup (erythritol/monk fruit “brown” blend works best)
  • Vanilla extract: 1 teaspoon
  • Sea salt: 1/4 teaspoon, plus more for sprinkling
  • Sugar-free chocolate chips or bar: 1 1/4 cups, dark or milk-style
  • Coconut oil: 1 tablespoon (to help with chocolate melting)
  • Optional: Flaky sea salt for topping

Method
 

  1. Toast the pecans: Preheat your oven to 325°F (165°C). Spread pecan halves on a baking sheet and toast for 6–8 minutes until fragrant. Let them cool.
  2. Make the caramel: In a small saucepan over medium heat, add butter and brown sugar substitute. Stir until melted and combined, about 2–3 minutes.
  3. Add the cream: Carefully pour in the heavy cream while stirring. Let the mixture simmer gently for 4–6 minutes, stirring often, until slightly thickened and glossy.
  4. Finish the caramel: Remove from heat. Stir in vanilla and 1/4 teaspoon sea salt. The caramel will thicken as it cools. If it seems too thin, return to heat for another minute.
  5. Prepare the base: Line a baking sheet with parchment. Arrange pecans in small clusters of 3–4 halves each, spaced an inch apart.
  6. Spoon on the caramel: Add about 1 teaspoon of caramel over each pecan cluster, letting it drip to hold the nuts together. Chill the tray in the fridge for 15–20 minutes to set.
  7. Melt the chocolate: In a microwave-safe bowl, combine sugar-free chocolate and coconut oil. Heat in 20–30 second bursts, stirring between each, until smooth. You can also use a double boiler.
  8. Coat the clusters: Spoon melted chocolate over each caramel-pecan mound, covering most of the caramel. Tap the tray gently to level the chocolate.
  9. Finish and set: Sprinkle with a pinch of flaky sea salt if you like. Chill for 20–30 minutes until firm.
  10. Serve: Enjoy straight from the fridge or let them sit at room temp for 5 minutes for a softer bite.